Description
Comfort meets culinary magic in this hearty chicken and rice casserole, blending tender poultry with creamy grains and aromatic herbs. Warm family dinners become extraordinary when you gather around this soul-satisfying classic that promises comfort in every delicious bite.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken fillets
Vegetables and Aromatics:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Liquid and Dry Ingredients:
- 1 tablespoon olive oil
- 1 can (10.75 ounces / 305 grams) cream of chicken soup
- 1 can (10.75 ounces / 305 grams) cream of mushroom soup
- 1 can (14 ounces / 397 grams) chicken broth
- 1 cup long-grain white rice, uncooked
- Salt and pepper to taste
Instructions
- Thoroughly coat chicken fillets with a blend of aromatic seasonings, ensuring each piece is evenly seasoned with salt, pepper, garlic powder, and paprika.
- Sear chicken in a sizzling skillet with olive oil, creating a golden-brown exterior that locks in moisture. Cook each side until a rich caramel color develops, approximately 2-3 minutes.
- Transfer browned chicken to a holding plate, preserving the flavorful pan drippings for the next stage of cooking.
- Gently sauté diced onions and bell peppers in the same skillet, allowing them to soften and release their natural sweetness. Stir occasionally to prevent burning and ensure even cooking.
- Whisk together cream of chicken soup, cream of mushroom soup, and chicken broth in a large mixing bowl, creating a creamy, rich base for the casserole.
- Incorporate uncooked rice into the soup mixture, stirring until well combined and the grains are evenly coated.
- Arrange a bed of sautéed vegetables in the bottom of a baking dish, creating a flavorful foundation for the casserole.
- Carefully position the browned chicken pieces atop the vegetable layer, ensuring even distribution.
- Pour the soup and rice mixture over the chicken, allowing it to seep between the ingredients and create a cohesive, comforting dish.
- Shield the casserole with aluminum foil, creating a sealed environment that helps steam the rice and keep the chicken moist.
- Slide the covered dish into a preheated oven set at 350F (175C), and bake until the rice becomes tender and the chicken is completely cooked through, approximately 60 minutes.
Notes
- Marinate chicken in advance for extra flavor and tenderness, using herbs like thyme or rosemary.
- Swap regular rice with brown rice or quinoa for added nutrition and different texture.
- Use low-sodium cream soups to control salt intake and create a healthier version of the casserole.
- Customize vegetables by adding mushrooms, carrots, or frozen mixed vegetables for more color and nutrients.
- Allow casserole to rest 10-15 minutes after baking to help it set and make serving easier.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg